Blog

If I hear one more time from someone that “they don’t have time to eat healthy” I’m going to lose it.

Lets get serious guys about eating right, being prepared, and ditching the excuses!

Here are 5 NO BAKE, RAW, VEGAN recipes for bars or balls of delicious nutrient dense food that are made in minutes, can accompany you on your craziest of days, and be ready when you need some fast fuel. And for all of you out there who still “don’t have the time” I have attached 5 store bought bars that are approved by my standards (no gluten, no grain, no sugars, no junk!)

There is a laundry list of reasons why pasta is not on my dinner plate these days (low nutrient value, contains gluten, inflammatory, high glycemic load, etc). I follow an anti inflammatory diet plan so for me pasta just doesn’t work well for my body. If I eat gluten I immediately feel my joints swell and ache so its just not worth it. I had written off pasta a long time ago until this happened…

I made a vegan creamy sauce from avocados, basil, garlic, olive oil, and lemon and tossed it with zucchini noodles aka zuccasta! Crazy right??? This sauce is so creamy and satisfying you wont even notice that its made from veggies and totally vegan! I pair this with a nice side salad with some of the extra sauce mixed with coconut aminos as a dressing, top it with pumpkin seeds and sliced strawberry and BLAMO, low inflammatory, vegan, deliciousness in under 30 minutes.

How do you make zuccasta you ask? Well, you will need some special equipment to make this but trust me this will be the best $35 you have ever spent (well at least for a kitchen utensil). I use the paderno slicer because its way better than any of the other brands out there, trust me on this one.

Lemon Basil Avocado Zuccasta

Ingredients

1 avocado, pit removed cut into small pieces

15 basil leaves chopped into ribbons

juice of 1 lemon

2 garlic clove finely minced

2 Tbl Extra Virgin Olive Oil

1/2 tsp sea salt

5-10 turns of black pepper or to taste

2-4 Zucchinis (see notes)

Optional

1/2 cup grape tomatoes halved for garnic

lemon zest for garnish

Equipment

Veggie Spiralizer

Instructions

In a blender add the avocado, lemon juice, garlic, olive oil, basil, and blend until smooth adding more olive oil to thin if needed.

The sauce should be very thick like a pudding and not move if you hold the blender upside down.

Spiralize the zucchini into pasta noodles (I like the paderno brand slicer) set aside.

In a medium saute pan add a tablespoon of olive oil and heat over medium heat until it just starts to shimmer.

Add the zucchini in one layer into the pan and allow it to brown. Do don't move the "zuccasta"

Once the zucchini has gained color turn it over and allow to cook for a few more minutes.

Add a few heaping spoonfuls of the avocado sauce over the pasta and toss to coat. You can add more sauce to the amount of your liking.

Allow the sauce and pasta to cook together until the sauce starts to lose a little bit of its green color and has heated throughout.

Transfer to plates and garnish with tomatoes and lemon zest.

Notes

You may have leftover sauce. I like to keep mine covered in the refrigerator for the next time I make this dish. I like to make it fresh every time rather than have it as leftovers but thats a personal preference.

Cooking? Who has the time to get the kids to school, go to work, go to the gym, pick everyone up, make dinner, do the dishes, prep the lunches, oh and look glamorous, fit, well rested, and oh so happy?!?

Listen, I am not claiming that this soup is going to feed your crying kids and convince them to eat broccoli, but what this will do is give YOU something quick and healthy you can eat for lunch that isn’t going to take forever to make.You do need to make your own food; snacking on your kids goldfish is not a sufficient “lunch”.

Steam your broccoli, blend it up, pair it with a protein for a full meal, and voila! You have your cleansing herbs to mange water weight, the fiber in the broccoli to keep you full, and the healthy fat from the olive oil to keep that skin young and gorgeous. This is actually really good mixed in with salad greens, roasted veggies, chicken, or fish and some almonds for crunch. Boom!

I love me a good snack, but I am not willing to throw my whole day of healthy eating out the window for a momentary craving. Luckily, I don’t have to with a high protein, superfood rich, healthy fat filled snack like this one:

Pumpkin seeds – high in protein, zinc, magnesium, and a natural anti-inflammatory

Spring is finally here, which is the perfect time to cleanse our bodies from the calorie dense foods of winter. Let’s show our livers some love with my love potion smoothie. What’s the big deal with our livers you say?

Basically, this means that the liver regulates the amount of glucose in the human bloodstream and therefore dictates your ability to gain or lose fat depending on how efficient this process is combined with your consumption of carbohydrates (simple and complex). The liver is also a filtering organ, so if your liver is not functioning properly, toxins can build up and hinder weight loss and overall health.

Since beets are known for cleansing the liver this is the perfect intro to a Spring detox to begin to flush the meats and heavy starches away and start to new season off right.

I don’t have time to eat right during the work week because I am glued to my desk or on the road.

You are busy I get it. I hear this all day long from clients. People that eat clean, nutritious foods don’t necessarily have more time, they just manage it differently. Want to know the trick? Packing healthy, non perishable snacks in your bag before leaving the house is going to keep you on track and out of the drive thru. Make a huge batch of these protein truffles, pack up small bags of raw nuts/seeds, and bring some fresh fruit like apples or a banana that is ready to go. Keeping your blood sugar balanced throughout your day and staying well hydrated is going to keep your energy levels up, your brain sharp, and will keep you satisfied until you can sit down for a real meal.

No Bake Vegan Protein Truffles

Yields 14

Raw - Vegan - No Refined Sugar - Paleo

Ingredients

1/3 cup raw nut butter (sunflower, almond, cashew etc)

1/4 cup hemp protein powder (or plant based protein powder of choice)

3 Tbl Flaxseed meal

2 Tbl Coconut Flour

1/2 C Non Dairy Milk (coconut, almond, rice, hemp etc)

6 Large Dates (pits removed and soaked in warm water for 5-10 minutes)

1/2 tsp cinnamon

pinch of sea salt

Optional

1-2 tsp scoop favorite greens powder, spirulina, chlorella etc

Coating

2 TBL Unsweetened Shredded Coconut

2 TBL Raw Cacao Powder

Instructions

In the work bowl of a food processor, add all of the ingredients except for the non dairy milk, cacao and shredded coconut.

Pulse to break up the dates. When they are broken up start to run the motor and stream in the non dairy milk until the mixture starts to become a dough in consistency.

Using a standard ice cream scoop, scoop one ball and split this in half.

Roll the truffle in your hands to form a ball.

Set aside.

Complete this with the rest of the dough.

Roll the truffles in either the cacao or the coconut.

Store in the fridge and eat when you need a snack!

Notes

I like adding greens powder to boost the nutritional content but make sure you add one that tastes good. I like the Amazing Grass brands and some optional flavors that would work in this recipe would be the chocolate or berry flavor.

It’s the last week of February, which means it’s almost March, and March is almost Spring, and Spring is close to Summer, which is bathing suit season and you know what that means don’t you?!?!?!??!?

It means its time to stop eating all those starchy caloric dense foods and start slimming down for the warmer weather. Eeeek!

So what should you be eating you ask? Well its a good time to start filling your plate with low starch veggies on big piles of fresh salad paired with healthy fats like avocados, nuts, and oily omega 3 filled fish.

Here is one that you probably haven’t tried before, roasted radishes!

I love radishes because they are very light, have a low starch content, and are great for cleansing because they are a natural diuretic. I prefer to mix raw radishes and cooked to gain a variety of flavor in salads or paired as a side with proteins. All you have to do is place the radishes in a pouch of either parchment or aluminum foil add some ghee or olive oil roast for 15 minutes then open it up and broil for 5-8 minutes to get some nice color and depth of flavor. Voila! Keep in mind that you can use this method for almost any other low starch veggie for cooking like turnips, zuchini, asparagus, etc.

I also suggest to jumpstart your weight loss efforts by drinking a liter of this detox water daily to help fight bloat and curb your appetite:

Its snowing…again. I am freezing and in need of some serious comfort food to ease these winter blues. Good thing I had this prepped in my fridge and could just pop it in the oven because I am not moving from my couch today. Make this for dinner tonight. Eat it wearing your favorite pajamas. Then go sleep off your beefy sweet potato slumber until winter is over.

Paleo Shepherd's Pie

Serves 6 - 8

Paleo - Grain Free - Gluten Free - Sugar Free

Ingredients

2 lbs Bison or Grass Fed Beef or Lamb (or a combo of your choosing)

1 Large Onion, finely diced

2 Large Carrots, finely diced

2 Large Celery Stalks, finely diced

1 lb Mushrooms finely diced (white or crimini)

2 Tbl Organic Tomato Paste

1 Tbl Balsamic Vinegar

1 Cup Low Sodium Beef/Chicken/or Veggie Broth

2 Tbl Ghee or fat of choice

1 tsp Fine Sea Salt or to taste

1/2 tsp Freshly Ground Pepper

1 tsp Garlic Powder

heaping 1/2 tsp cinnamon

2 Cups Frozen Peas

Topping

2 Large Sweet Potatoes peeled and roughly chopped into 1" chunks

4 Carrots peeled and roughly chopped into 1" chunks

1 Cup Low Sodium Chicken or Veggie Broth

1 Tbl Olive Oil or Ghee

Instructions

Preheat the oven to 425F

In a large high sided pot add the chopped sweet potatoes, carrots, 1 cup of broth and place over high heat.

Bring to a boil place a cover on top and reduce to medium heat.

Simmer for 8-10 minutes or until the flesh of the vegetables are easily pierced with a knife.

Drain the vegetables reserving the excess liquid.

Add the ghee and mash or puree in a blender adding some of the cooking liquid to loosen it up.

You can add as much liquid as you prefer to achieve the texture you desire.

Season with salt and pepper to taste.

In a large heavy bottomed saute pan place it over medium high heat and add the 2 Tbl ghee/fat of choice.

When the oil/ghee starts to shimmer add the onions, celery, carrots, salt and pepper.

Sautee for 5-7 minutes stirring occasionally until the vegetables start to soften.

Add the mushrooms and saute for another 3-4 minutes.

Add the tomato paste and stir it into the vegetables and cook for 1 minute to cook some of the raw tomato flavor out. (Its ok if it looks like there is burnt stuff on the bottom of the pan. That is flavor and will get scraped up and incorporated into the sauce later)

Add the beef/bison and break it up with the back of a wooden spoon.

Sprinkle the garlic powder and cinnamon over the meat and stir well.

Cook until it starts to get some color and stir occasionally to cook it through.

When the beef is pretty well cooked deglaze with the broth and add the balsamic vinegar.

Cook over medium heat stirring frequently to scrape up the brown bits off the bottom of the pan.

When the mixture is thick taste for seasoning.

Add more salt according to your taste.

The frozen peas can be steamed for a few minutes or placed in a small pan and covered with a small amount of broth and brought to a soft simmer then drained.

Season with salt and pepper and set aside.

Pour the meat mixture into a large 6-8 quart casserole dish.

Cover with the drained peas.

Top with the sweet potato/carrot mash and smooth out to cover the top entirely.

*At this point you can wrap it up and store in the fridge and save for another night to reheat in oven

I am a girl who needs food frequently. Only problem is I don’t like to eat junk or buy $4 a pop on protein bars that have questionable ingredients…so what do I do?

I make my own! And now you can too!

Since this is January and we are all trying to lose a few pounds these are the perfect snack, breakfast, or pre workout meal because they are vegan, gluten-free, grain free, high fiber, and sweetened lightly with dates. Want to know the best part? You can make the whole batch in your food processor and they don’t require any baking.

#winning

Here is the nutritional breakdown

Paleo Protein Bars

Yields 8

Vegan - Gluten Free - Paleo - Sugar Free - Grain Free

Ingredients

1/3 cup vanilla hemp protein powder (plain is fine too)

1/2 cup sunflower butter (or almond butter/ nut butter of choice)

1/3 cup Coconut Flour

5 Dates

1 tsp. pure vanillla

1/2 Cup Almond Milk or Coconut Milk (unsweetened)

Pinch of sea salt

Optional: 2-3 Tbsp dark chocolate for melting

Instructions

Prepare a 9x5 loaf pan by lining with wax paper like a sling with the sides hanging over the edge for easy removal.

Set aside.

In the workbowl of a food processor add all of the ingredients except the almond milk.

Pulse until the mixture forms a sandy texture and the dates are chopped finely.

With the motor running slowly stream in the almond milk until a dough forms.

Press the dough into prepared loaf pan.

Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.

Optional: place chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When chocolate is fully melted, drizzle over the top of the packed mix using a spoon.

Place pan into fridge and allow to cool for ~30 minutes before cutting into 8 bars.

In a large mixing bowl beat the egg whites until firm soft peaks are formed.

With the mixer running slowly stream in the sweetener of choice and continue to beat until firm peaks are formed.

Set aside

Remove the tops of the coconut cream and scoop of the solidified cream on the top, leaving the coconut water on the bottom.

Beat the coconut cream until light and fluffy.

Melt the chopped chocolate over a double boiler or by placing in the microwave for 15 seconds.

Stir the chocolate and keep microwaving for ten second intervals stirring in between until fully melted.

Stir in the vanilla extract and the espresso powder.

Set aside to cool.

Once the chocolate is cooled fold it into the coconut cream.

In 4 stages fold in the egg whites very gently into the chocolate coconut cream.

Its ok if there are streaks of egg whites. You are looking to build volume.

Once all of the egg whites are incorporated into the cream portion the mousse into the serving cups of choice and place in the fridge to set up for minimum of 30 minutes.

Notes

You can chill the mousse in the bowl and then construct parfaits by layering the mousse with chopped nuts, chocolate chunks, pomegranates or any fruit and nut combo you like for a dinner party ready dessert.

What was that? Oh the saying is cake not pie? Well then all the reason why you can have seconds! Check out these little pecan crusted pumpkin pie beauties free of dairy, grains, sugar, and gluten but jammed with rich, decadent deliciousness.

How did I do it? Wouldn’t you like to know!

I’m kidding, obviously I will tell you just scroll down to the recipe below ;)

Oh and I made mine into individual tarts because I like to feel like a giant when I eat little things, but if you want to serve a regular pie use a 9’‘ spring form pan and pour the filling in and bake for 20-25 minutes longer or until the center is set and a toothpick comes out clean.

In the work bowl of a food processor add the dates, pecans, and salt and pulse until the pieces are finely ground and it holds it shape when pressed between your fingers.

Grease the tart shells and evenly divide the crust between the shells.

Press the crust up the sides and firmly into the bottom as evenly as you can.

Set aside.

For the Filling

Drain the nuts and rinse off.

Add the remaining ingredients to the work bowl of a blender and puree until smooth.

Taste for sweetness and adjust according to your palette if necessary.

Place the tart shells on a sheet pan.

Pour the filling evenly between the tart shells.

Bake in the oven for 25 minutes or until a toothpick comes out cleanly.

Allow to cool and cover with coconut cream (optional)

Notes

This recipe can be made into one large pie. Use an 8'' spring form pan and press the crust into the bottom and up the sides. Pour all of the filling in and bake for an additional 15-20 minutes or until a toothpick comes out clean.

Ok so not to add any more stress to your life but Thanksgiving is less than ONEWEEK AWAY!!!

No need to panic. I have another make ahead gluten-free recipe for your Holiday table. Today we talk stuffing the oh so challenging dish for the gluten-free Thanksgiving table.

What is my trick? Instead of wasting my money and time trying to tackle gluten-free bread (it rarely comes out right when baked with broth, trust me I’ve tried) I trade out the bread for my favorite cooked rice of choice. Basically for any stuffing recipe that calls for bread pieces I cut the measurement in half and replace that amount with cooked rice. So 6 cups of bread crumbs would be 3 cups cooked rice. Fairly simple right?

I made my stuffing with black rice but if you are weary of serving your guests a purple stuffing you can easily replace the black rice with brown, or wild rice. Be your own chef and use what YOU like.

Add two cups of the broth and the rice to a medium size sauce pan and bring to a boil over medium high heat.

Turn the heat down to a simmer and cover the pan. Cook according to the package directions which will depend on the type of rice you are cooking (generally 35-45 minutes).

When the broth is absorbed remove the pan from the heat and leave the cover on to steam while you assemble the rest of the stuffing.

In a large saute pan heat the ghee over medium-high heat until it starts to shimmer.

Add the carrots, onions, celery and the salt and pepper.

Stir frequently until the vegetables start to soften and gain some color (about 4-6 minutes).

Add the sage and bells seasoning; stir to coat.

Deglaze with the remaining 2 cups of broth and scrape up any brown bits from the bottom of the pan.

Remove from the heat and transfer this mixture to a large bowl.

Add the cooked rice to the vegetable/broth mixture and stir to combine.

Add the goat cheese, figs, and the hazelnuts.

Taste for seasoning (some broths and goat cheeses have different salt levels) and adjust if necessary.

If the rice mixture seems too dry you can add another cup of broth but the cheese should make it very creamy.

Transfer the stuffing to a greased casserole dish and bake for 25-30 minutes or until the top is crispy.

Garnish with fresh parsley, and more hazelnuts and goat cheese right before serving.

Notes

The rice can be made two days ahead. The stuffing can be made the day before and baked off in the oven when ready to eat. Make sure to add 10-15 additional minutes to the cooking time to heat back up from being in the fridge.

Are you prepared with a recipe arsenal for last-minute family and unannounced guests showing up this Holiday season ready to eat? Oh and don’t forget Auntie Pattie who is Paleo now, and Jimmy who has a peanut allergy, oh right and your gluten allergy.

Are you sweating already?

Its ok, I am here to help.

Let me introduce you to a healthy, quick, and easy dip that is usable for an appetizer dip with crackers or veggies, or to pull together a meal by using it as a spread for roasted meats, or even thinned out with some olive oil for a salad dressing.

Oh and did I mention its Gluten, Dairy, Grain, and Peanut Free?

Boom!

A bonus aspect to this recipe is that you can exchange the sunflower seeds for any nut or seed you have on hand. I usually make my own crackers but let’s be honest, during the holidays sometimes we need to take short cuts, so here are some links to gluten-free crackers that I have pictured with the dip.

Obviously fresh veggies would be optimal but we need to please a crowd so lets not be too pushy on family and friends during Thanksgiving about gluten-free this and vegan that. Just put the food down and make no health announcements (unless you need to) and see what the reaction is. Plus a dip made of carrots that is completely vegan is way better than the usual cream cheese stuffed fried food that is usually around, but they don’t need to know that right?

Carrot Sunflower Orange Date Spread

Yields 2

Vegan - Gluten Free - Grain Free - Paleo - Sugar Free - Make Ahead

Ingredients

1 Lb Carrots Peeled and Cut into 1/2'' Pieces

1 Cup Roasted Sunflower Seeds or Nut/Seed of Choice

1/2 Cup Pitted Dates (soaked in warm water for 10 minutes)

1/2 Cup Extra Virgin Olive Oil

Zest and Juice of 1 Orange

1/2 Tsp Fine Sea Salt

Pinch of Cayenne Pepper (optional)

Instructions

Steam the carrots for 5-7 minutes or until the carrots are easily pierced with a knife.

Drain the dates and add all of the ingredients to a blender.

Blend the mixture until smooth.

Taste for seasoning and transfer to a bowl and serve with crackers, crudite, or use as a dip for meat or veggies.

Notes

The sunflower seeds can be replaced with cashews, almonds, walnuts, or hazelnuts.

Welcome to my latest obsession…

You may think I’m crazy for putting beets into chocolate and making a pudding, but don’t knock it until you try it. I do have a love for beets in general but a friend of mine turned me on to the combination of chocolate and beets and it really is a match made in heaven! This recipe would be perfect for curbing a sweet tooth but I actually think this is the PERFECT pre workout snack.

Beet pudding before a workout? Really?

Really.

Beets are high in nitrates and this creates a chain reaction where the body converts the nitrates in into nitric oxide. Nitric Oxide is a compound that enhances blood flow throughout the body and helps lower blood pressure. Many body builders take nitric oxide or pre workouts supplements that have nitric oxide for enhancing their workouts. The increase in blood flow yields better lifts for weight training and better blood flow for cardiovascular events.

In addition to the increase in blood flow there is a nice balance of carbohydrates from the beets, energy boost from the cacao/chocolate, and vitamin C from the raspberries that give your body the proper balance for a killer workout. You could also eat this after a workout with some protein powder mixed for a complete post workout snack. I have been eating this for breakfast all week with some chopped almonds or hazelnuts on top and it is RIGHTEOUS! I feel so clean after I eat this and ready to take the day on.

Steam beets in a steamer over simmering water for 10-15 minutes or until a knife is easily pierced through the skin. Allow to cool.

Once the beets are cooled rub the skins off with your hands. ( I suggest wearing gloves and doing this over the sink to prevent staining on your skin)

Slice the beets into small pieces and place in the work bowl of a blender.

Add the remaining ingredients to the blender and puree until smooth and creamy.

Taste for sweetness and adjust if necessary.

Notes

If seeds bother you, heat the raspberries in a pan until softened with 2 TBL water and then mash with a fork. Strain the raspberries into the blender through a sieve to remove any seeds, pushing the solids with a spatula.

Carob would be a great substitute for chocolate if you have any issues with caffeine or histamines that are in raw cacao/chocolate

It’s that time of year….the time when most stores you walk into are filled with candy, candy, and more candy. Halloween is the precursor for the upcoming holiday season….the season of eating. Don’t get me wrong I love the holidays, and I like to indulge, but I like to control the ingredients and keep the junk out of my mouth and away from my hips. You feel me?

I wanted to start with one of my families favorites the refreshing, sweet and sinful peppermint patty.

Feel the chill and float away on a rich bed of chocolate and creamy mint without any of the guilt…isn’t life grand?

In the bowl of a food processor add the coconut flakes, coconut oil, vanilla and peppermint extracts, stevia, 1 tbl maple syrup, salt, and blend until the mixture is smooth. Taste for sweetness and mint intensity. Feel free to add more of both depending on your palette.

Place the coconut mixture in the fridge to firm up while preparing the chocolate for at least 20 minutes. The mixture should be firm while soft enough to scoop with a spoon. If the mixture if made ahead of time allow it to sit out on the counter before using.

Chop up the chocolate and place in a double boiler. (if you don't have a double boiler place a bowl thats big enough to sit on the top of a saucepan without the bowl touching the water with simmering water underneath)

Add the oil to the chocolate and stir until it is completely melted.

Remove the chocolate from the heat and stir in the maple syrup and a pinch of salt.

If using a mold

Pour the chocolate into the mold and swirl around over a bowl or something large enough to catch the excess.

Using a flat edge spatula or a bench scraper or even the back of a butter knife scrape the excess chocolate off of the mold.

Place the chocolate in the freezer to firm up for 10 minutes.

Remove the chocolate and scoop the coconut mixture into the molds filling almost to the top of the molds.

Return the mold into the freezer to firm up for 15 minutes.

Remove the mold from the freezer and pour the remaining chocolate over the pieces and scrape off the excess so there is no visible coconut.

Return to the freezer to firm up for an addition 15 minutes.

Pop the pieces out of the mold and keep them stored in the fridge.

If you don't have a mold

Line a sheet pan with parchment or wax paper.

Scoop heaping tablespoons of the coconut mixture (it should be firm enough to hold a shape) leaving 1/2'' in between.

Place in the freezer to firm up for 20 minutes.

Remove from the freezer and pour the chocolate over each coconut mound making sure to cover every inch.

Return the chocolates back to the freezer to firm up for an additional 15 minutes.

Keep the chocolates in an airtight container in the fridge.

Notes

Peppermint extracts can vary in intensity so I advise to start with 2 tsp of extract then taste the mixture. You can always add more but if you add to much the batch can be ruined so add 1/2 tsp at a time to increase the mint flavor.

This 5 ingredient wonder can be made in large amounts so you will be prepared the next time you have a late night craving.

Heres the line up:

Unsweetened Almond Milk- 40 Calories and zero sugars for 1 cup

Grass Fed Gelatin – 25 calories for 1 Tbl and a great source of collagen for healthy skin, bones, and nails. I really love Grass Lakes Gelatin because it is sourced from grass-fed beef cows and is Kosher.

I have this odd craving lately and it’s not chocolate or ice cream or cake…its for beets. I can’t stop eating them, juicing them, and now I have started putting them in my desserts! Whaaaaa??? Yeah you heard me right, but hey when somethings good why not run with it?

Less is more you say?

BALDERDASH!

This is America….More is More!

So stick with my kids because I’m putting beets in my ultra rich and chocolate mousse bars with a pecan coconut crust and guess what?

Your going to fall madly in love with beets just like I have.

Have a non beet lover in the group? Have them try this mousse bar and don’t tell them what the magic ingredient is. Shhhh I won’t tell if you won’t.

Now go get some beets steaming so you can make a puree. The rest of this recipe is made in a blender and the crust comes together in minutes in a food processor so this recipe is easy breezy. Yep this baby is a no bake, vegan, sugar-free, gluten-free, grain free dream that tastes so decadent you will forget that it’s actually good for you.

Line a 9x4 standard bread pan (I use a square corner pan for clean corners bought at a restaurant supply store) with parchment paper. One piece should run the long way and another piece should run the other way and the paper should hang over the edges like a sling so the bars can be removed easily.

Grease the parchment paper with coconut oil or light oil.

Add the ingredients of the crust (dates, salt, cacao powder, pecans and coconut) and pulse until the pieces are broken up and the crust stays together when pressed between your fingertips. If its not coming together add a few more dates until it sticks together.

Pour the crust into the bottom of the pan and press it firmly with the bottom of a greased flat bottomed glass or a greased spatula to form a flat surface.

Place the crust in the fridge to set up while you assemble the rest of the bars.

Cover the dates being used for the mousse bars in some hot water and set aside.

In a small bowl add the coconut oil and the chopped unsweetened chocolate and microwave for 15 seconds at a time stirring in between until fully melted. (You can also do this on your stove in a double boiler). If there are still some small pieces of chocolate visible try stirring for a few seconds to see if they will melt so you don't overheat the chocolate in the microwave.

Drain the dates and add them to a blender along with the pureed beets, salt, raw cacao powder, melted chocolate/oil mixture and blend until smooth.

Drain and rinse the soaked cashews.

Now add the cashews and blend until smooth.

If the mixture is too thick start adding coconut milk 1 TBL at a time until the mixture can run smoothly in the blender but is still very thick.

Taste for sweetness. If you like it sweeter feel free to add some maple syrup or sweetener of choice to your taste.

Pour the mixture over the crust and use a spatula to smooth it out. Tap the bottom of the pan flattly on the counter to flatten the mixture out.

Place in the fridge to firm up at least 3 hours.

Remove from the pan and slice the loaf in 4 long equal pieces lengthwise and then slice across to cut the 4 pieces in half to make 8 long skinny rectangular bars.

Steam 4 beets until fork tender. Remove skin after steaming with gloves and cut up the beets into small pieces. Add the beets to a blender along with 1-2 TBL of the cooking water and blend until you have a smooth puree. Measure out 1/2 cup puree for this recipe.

This recipe can be doubled to make a full cake using a 9'' spring form pan or a 9x9 baking pan.

Oh and here’s a sweet bonus the pineapple and ginger aid in digestion so this is perfect after a heavy meal or if you are having a little tummy trouble.

Don’t worry if you do not have a juicer, simply buy some high quality unsweetened carrot and pineapple juice and use a blender to puree some ginger into the juices and strain after. Voila! (I have more detailed notes in the recipe below.)

So hang on to summer for one more day with me and float away with this blissful frozen sneaky vegetable granita.

Using a juicer, juice the carrots, pineapple and ginger (if using bottled juices simply combine them all in a bowl with a lid).

Squeeze the lime into the juices and stir in the maple syrup and sea salt.

Taste for sweetness and add more maple syrup or sweetener of your choice to taste. (You are looking for it to be very sweet with bright flavors because the flavors dull once frozen)

Pour the juice into a 9 x 13 baking dish and freeze it for a good two or three hours.

Remove and gently scrape the slushy juice with a fork (it will be more frozen on the sides so mix those into the center)

Return it back into the freezer for another hour or two, scrape again and repeat until the entire mix is frozen and scraped into ice pieces (usually takes about three rounds).

If you have an ice cream maker place the juice mixture in the fridge for one hour to chill then churn according to your manufactures instructions.

Spoon into bowls and eat!

Notes

If you don't have a juicer finely chop up the ginger and add to a blender with 1/2 of the juice and puree until blended completely. Strain through a fine mesh strainer to avoid and ginger chunks add to the remaining ingredients and proceed with the recipe as written.

I like to top my granita with fresh lime juice and layer with coconut cream if I'm in need of something a bit more decadent.

Why is this pudding so special? Because this is a raw/vegan nutritional powerhouse pudding posing as a decadent dessert. The base of this is chia seeds, flaxseed meal, and hazelnuts soaked in your choice of dairy free milk (coconut milk makes this incredibly rich and decadent while almond milk makes a lighter pudding so choose accordingly).

So we have Omega 3’s, fiber, & protein disguised as dessert! Pretty awesome combo if you ask me.

The chia/flax hazelnuts needs about an hour to soak up and bloom but you can assemble those ingredients the night before and blend it up the next day.

Crazy easy, super delicious, and deceivingly healthy.

Does it get any better?

Nutella Chia Flax Power Pudding

Serves 2

Vegan - Raw - Sugar Free - Gluten Free - Grain Free - Paleo

Ingredients

2 Tbl Chia Seeds

2 Tbl Flaxseed Meal

1 Cup Hazelnuts (skins removed if possible but not necessary see notes)

1 Cup (+ 1/2 Cup Reserved) Coconut Milk or Dairy Free Milk of Choice

3 Tbl Raw Cacao Powder

1 1/2 Tbl Pure Maple Syrup

1/4 tsp Fine Sea Salt

1/2 tsp Pure Vanilla Essence or Extract

1/4 tsp Instant Espresso Powder (optional)

Optional Toppings

Cacao Nibs

Chopped Hazelnuts

Shaved Dark Chocolate

Scoop of Coconut Cream

Goji Berries

Shredded Coconut

Instructions

Soak the chia seeds, flaxseed meal, and hazelnuts in one cup of dairy free milk for at least one hour but 4-6 hours will soften the hazelnuts so they blend easier.

Use a spatula to scoop the bloomed chia/flax/hazelnut mixture into a high power blender. (It will be very sticky and will be formed to the size of the container)

If the pudding is too thick add the remaining 1/4 cup of milk until the desired consistency is achieved.

Taste for sweetness and add more maple syrup if you like.

The pudding is ready to eat but it can be covered and kept in the refrigerator for up to one week.

Notes

If you want the smoothest possible pudding you will want to use skinless Hazelnuts. The skins can be removed by a few methods: If you do not follow a raw diet you can roast the hazelnuts for 15 minutes in a 350 oven or roast slow in a warm oven for 12 hours or in a dehydrator following manufactures directions and then place in between two kitchen towels and rub them vigorously. The skins should come right off. If you soak the hazelnuts overnight and then rub in between two towels the skins should come off easily as well.

Excuse my absence this week, I’ve been a bit busy and hot. Sooooo hot. There has been a heat wave all over the country so I know I’m not alone melting away here.

When its this hot out I crave light refreshing food that does not require the use of the stove.

This was my lunch yesterday…

Chilled Cantaloupe Gazpacho….ahhhhhhh

I used a Tuscan cantaloupe because they have a sweeter flavor and more delicate flesh but whatever melon you have is just fine. Honeydew could actually be a very interesting substitute especially if you add half of an avocado.

This soup is raw, vegan, gluten-free and very cleansing. This makes one very large bowl but with a sprinkle of chopped nuts I think it’s the perfect light summer lunch or snack. If you are really hungry perhaps some brown rice or quinoa to soak up the soup would be a perfect addition.